Happy Hour Hot Fudge Milkshake

My very first job was in an ice cream shop. That means between the ages of fifteen and seventeen I smelled like a waffle cone and had between three and seven sprinkles scattered throughout my hair at any given moment. Summers were long and hot, but if you made nice with the boys that worked in the pizza place next door you either had a make-out partner for the deep freezer, or someone to trade you obscene amounts of pizza for obscene amounts of ice cream. I opted for the later exchange… mostly because I was awkward and didn’t really have a choice.

Everyday on my ice cream lunch break I would make myself a giant milkshake and head outside the ice cream shop to sit on a sunny stoop. These were the days before cellphones (… I know, BONKERS), so I’d watch people mill about and think about what the future held for me. I’d daydream about being a writer, or being a backup dancer for Mariah Carey, or devise ways to find Jared Leto and make him fall in love with me.

The milkshake was my super indulgent escape.

The backup dancing didn’t pan out, and I couldn’t find Jared Leto… but all’s well that ends well.

I sure do know how to plan an afternoon escape. Nowadays we call it Happy Hour.

This Happy Hour Hot Fudge Milkshake is steeped in a rich tradition of indulgence. What does that mean? It means that I’ve paired my deep love of milkshake with my fondness of rich dark chocolate… I’m talking about the fancy stuff. Throw in a shot of bourbon and this Happy Hour escape is just beyond.

Ah! If I could only tell my fifteen year old self what I know now…

The highlight of this milkshake is the deep dark hot fudge sauce. I used an 86% Intense Dark Chocolate from Ghirardelli. The darkly sweet chocolate flavor pairs perfectly with the sweet and creamy ice cream.

Also, what’s a milkshake without sprinkles? Tragic.

Here’s what you’ll need:

Any flavor ice cream that makes you swoon. I went with French Vanilla.

Whole milk. Treat yourself.

Pure vanilla extract and a swig of bourbon (if you’re into that sort of thing).

Dark Chocolate Hot Fudge Sauce. Don’t worry, we’ll make enough so your roommate (or husband or brother or girlfriend or wife) can have a sundae when they get home.

Sprinkles and chocolate shavings. Because you’re worth it, every bit.

Combine all the creamy, boozy, and vanilla elements and blend (in a milkshake machine or blender) until smooth and irresistably thick. Keep the fudge sauce on stand-by.

Part of me wishes that milkshakes were made in martini shakers… that’s the part of me that wanted to be a bartender instead of a baker.

I’m such a sucker for a frosted tin.

A milkshake without whipped cream is like a cat without a head.

Not an appropriate comparison… but seriously, no one wants a headless cat.

To Make the Fudge:
Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.

Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over how heat, stirring.

To Make the Whipped Cream:
In a medium bowl whisk together heavy cream, powdered sugar, and vanilla. Whisk by hand (because you have muscles) until soft peaks form. Allow to chill in the refrigerator while you blend the milkshake.

To Make the Milkshake:
In a blender (or milkshake machine) combine ice cream, milk, bourbon, and vanilla. Blend until thick and creamy. Add more ice cream to thicken to desired consistency or more milk to thin to desired consistency.

To Assemble the Milkshake:

Pour a few tablespoons of warm fudge into a tall glass. Top with milkshake. Dollop on whipped cream. Sprinkle with jimmies and chocolate. Cherry to top and serve immediately.

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244 comments

This video is just awesome. The editing is really good, along with the music and the sounds of each ingredient. I’m kind of obsessed with it. So cool. Can’t wait to see more where that came from!
And of course the milkshake looks to die for. Reminds me of childhood.
xo QuinnQuinn Cooper Style

Oh the pre-cellphone days. Even though mine were not mostly that hot and sunny, they were hotter and sunnier than this wintry spring we’re having right now! This conjures up a summer I can only dream of right now, but it sure is an indulgent one. I didn’t really grow up on milkshake, but this is one I definitely want to try making. Pinning it in case we do have a summer this year…and if we don’t by August, I’m going to turn up the heating and pretend like we do ;)

Wow. This looks amazing. I love that bourbon features highly in so many of your recipes. Oh, and I love that you featured toast! (too?) often bourbon and toast (but not together, as yet) are the highlight of my day. Thanks for validating my food choices!
:D

I could not even make this up but for the first time in my life, today, I made hot fudge sauce using the Gourmet/Epicurious recipe. I am taking pictures of it in the morning! I swear I want to devour it right now…and seeing your gorgeous milkshake with the same sauce even makes me want it more! Beautiful, Joy!